In a medium-sized, heavy enameled pot, quickly bring the orange juice and 2 tablespoons of the honey to a boil. Turn down the heat and let simmer. Dissolve the cornstarch in the lemon juice and whisk into the hot orange juice mixture. Cook, whisking gently, until clear, smooth, and thick, which should be almost immediately. Remove instantly from heat. Taste for sweetness and add more honey if needed. Chill deeply. Just before serving, stir the blueberries and orange segments into the soup. Ladle into bowls and garnish with the cashews, coconut, and lime zest. Pass the yogurt and honey at the table.